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Wiener Schnitzel — Austria's national dish: a thin veal cutlet pounded flat, breaded in a light, golden crumb that puffs away from the meat, and fried in clarified butter until crisp. It is served simply with a lemon wedge and potato salad or parsley potatoes, never a sauce. If made with pork it must be called Schnitzel Wiener Art rather than the real thing.

Skip the pricey dinner-shows once and catch free open-air tango in San Telmo's Plaza Dorrego on a Sunday, or find a neighbourhood milonga where locals actually dance.

Ketchup / mustard distraction robbery — If you are suddenly splashed with something, do not stop and do not let strangers touch you or your bags. Keep walking to a safe spot, hold your belongings tight, and clean up yourself. Politely but firmly refuse all offers of help.

Plov (Azerbaijani pilaf) — Azerbaijan's national dish and the centrepiece of any celebration, a saffron-scented rice pilaf served with a separate topping of meat, dried fruit, chestnuts or herbs, and a prized golden crust called kazmag. There are dozens of regional versions, and it is cooked and served with real ceremony rather than as an everyday plate.

Ride the free City Circle tram or any tram inside the Free Tram Zone for a no-cost city tour, then dive into the laneways on foot for the street art and hidden cafes.

Unlicensed airport 'discount taxi' touts — Ignore anyone approaching you inside the terminal. Use only the official taxi rank, a named rideshare app from the designated pickup zone, or the 24-hour SkyBus (about A$22.80) into the city.

Machboos (Machbous) — Bahrain's national dish: fragrant rice slow-cooked with chicken, lamb, or fish and a warm blend of spices including cardamom, cinnamon, saffron and dried lime (loomi), so the rice soaks up all the flavour. It is the centrepiece of family meals and celebrations across the island.

Skip the paid climbs and walk across the Harbour Bridge footpath for free at sunset, then drop down into Milsons Point for the classic view of the Opera House framed by the arch.

Airport taxi long-hauling and toll-padding — Know that a NSW-set fixed fare (about A$60) applies from the airport to the city centre — ask for it. Check the route on your phone's map, use the official taxi rank, or take a metered rideshare or the Airport Link train instead.

Ćevapi — Sarajevo's signature dish: small grilled sausages of minced beef and lamb, served in a fluffy somun flatbread with chopped raw onion and a spoon of creamy kajmak. They are ordered by the piece, usually five or ten, and eaten at simple grills packed with locals.

Ride tram lines 1 and 2 around the Ringstrasse for a cheap, do-it-yourself sightseeing loop past the opera, parliament, city hall and grand museums, all on an ordinary transit ticket.

Fake charity petition — Do not stop, sign or open your bag. Keep walking with a firm no, and keep valuables zipped and in front of you in crowds, as the petition is often cover for a pickpocket working alongside.

Feijoada — Brazil's national stew of black beans and various pork cuts, simmered slowly and traditionally served on Saturdays with rice, collard greens, farofa and orange slices. It is hearty and smoky, the dish most Brazilians would call their true national meal.

Take a day trip to the Gobustan rock carvings and bubbling mud volcanoes, an easy half-day south of the city best reached by app taxi or a small tour.

Airport taxi overcharging — Take the H1 airport bus, or order a Bolt and pay only the in-app price. Ignore drivers who approach you inside the terminal, and never hand over luggage to an unbooked driver.

Peking Duck — Beijing's most famous dish: a whole duck roasted to a lacquered, crackling skin, carved tableside and wrapped in thin pancakes with scallion, cucumber and sweet bean sauce. It is the meal most visitors build an entire evening around, best eaten at a specialist roast-duck restaurant.

Cross the causeway to old Muharraq at dusk to wander the coral-stone lanes of the Pearling Path and eat at a traditional cafe away from the modern malls.

Taxi driver refuses the meter — Meters are required by law, so politely insist on the meter before moving; if the driver refuses, simply get out and take another. Ride-hailing apps like Uber and Careem fix the price in advance and remove any argument.

Black Risotto (Crni Rižot) — A Dalmatian classic of rice slow-cooked in cuttlefish or squid ink until it turns a deep, glossy black, studded with tender seafood and finished with a rich, briny sea flavour. The colour alone surprises most first-time visitors, who rarely expect a savoury risotto to look almost like ink.

Climb to the Yellow Fortress (Žuta Tabija) for the best free sunset over the old town, especially atmospheric when the evening call to prayer rises from the minarets below.

Airport taxi touts — Use the official taxi rank, a marked company taxi, or the cheap airport shuttle bus. Insist on the meter, or agree the fare before getting in, and ignore anyone who approaches you first.

Svíčková — The Czech national dish: braised beef sirloin in a creamy root-vegetable sauce, served with bread dumplings, a dollop of whipped cream and tart cranberry sauce. It is the dish locals point to first when asked what to order, sweet, tangy and rich all at once.

Watch the sunset from Arpoador rock between Ipanema and Copacabana, a free local ritual met with applause.

Beach vendor overcharging — Ask the price before accepting anything, carry small notes, and note that fixed kiosks usually display clearer prices than walking vendors.

Kebda eskandarani (Alexandrian liver) — The city's signature street food: thin strips of beef or calf liver stir-fried hard and fast with garlic, chilli, cumin and green pepper, then stuffed into a bread roll with tahini, pickles and extra chilli to taste. Sold from carts and tiny shops all over town, it is spicy, messy and beloved across Egypt.

Walk or cycle Paulista Avenue on a Sunday when it is closed to cars and becomes a free open-air street party of musicians, stalls and families.

Express kidnapping (sequestro relâmpago) — This is uncommon for careful visitors but real: set a low daily PIX and ATM limit, avoid flashing wealth, use booked ride apps rather than street taxis at night, and if targeted, comply calmly — your safety is worth more than the money.

Aish Shamsi (Sun Bread) — Upper Egypt's answer to eish baladi: a thick sourdough flatbread traditionally left to rise in the sun before baking in a domed clay oven, giving it a thick crust and a chewy, slightly tangy crumb. It's the everyday bread of Aswan and Nubian villages, often baked at home rather than bought.

Take the short ferry to the Toronto Islands and look back for the classic skyline view, then rent a bike or find a quiet beach away from the main pier.

Fake or unlicensed taxis — Use only licensed taxis from official ranks (with a visible licence, company logo and driver ID) or a named rideshare app. At Pearson, take the marked taxi line or the UP Express train. Never hand your card to a driver's handheld machine you can't see.

Koshari — Egypt's national dish and pure street-food comfort: a bowl of rice, lentils and macaroni topped with spiced chickpeas, tangy tomato sauce, garlic vinegar and crispy fried onions. It is cheap, filling and entirely vegetarian, sold everywhere from humble stalls to dedicated koshari halls.

Skip the paid Capilano bridge and cross the free Lynn Canyon suspension bridge instead — a similar swaying-over-the-rainforest thrill on the North Shore that costs nothing.

Overpriced private 'tours' to the sights — Book attractions directly on their own websites, use the free Capilano shuttle or a C$30 Whistler shuttle, and compare a self-guided transit trip before paying for a private tour you may not need.

Fresh grilled seafood — Dahab's calling card is simply prepared Red Sea fish and seafood, grilled or fried with olive oil, lemon, garlic and herbs and eaten by the water. Catch is usually sold by weight, from whole fish to calamari and shrimp, with salads, rice and bread on the side.

Ride a small boat or stroll the long corridor at the Summer Palace for a calm half-day away from the busiest sights.

The tea-house ceremony scam — Politely decline invitations from strangers to a specific tea house, bar or gallery. Choose your own venues and never follow a new acquaintance to a place they insist on.

Ful Medames — Egypt's everyday breakfast staple: slow-simmered fava beans mashed with olive oil, garlic, lemon and cumin, often topped with a fried or boiled egg and scooped up with warm baladi bread. It is simple, cheap and eaten by nearly everyone, from roadside carts to family kitchens.

See the Pudong skyline for free from the Bund, then walk down to the riverside for the classic night view — no observation-deck ticket needed to get the best photo of the city.

The 'tea ceremony' invitation scam — Never follow a stranger who invites you to a teahouse, bar or 'exhibition', however charming. If someone approaches out of the blue wanting to practise English and then suggests going somewhere, politely decline and walk on. For real tea, go to a teahouse with posted prices, like the historic Huxinting at Yu Garden.

Koshari — Egypt's beloved national street dish: a hearty, all-vegetarian bowl of rice, lentils and macaroni topped with a spiced tomato sauce, tangy garlic-vinegar dressing and a mound of crispy fried onions. Cheap, filling and found at dedicated koshari shops all over town.

Walk the City Walls at opening time in the morning for soft light, cooler temperatures and far fewer people than midday.

Seafood by-weight bill shock — Always confirm the exact weight of the fish or shellfish and the final price in your currency before agreeing to have it cooked.

Koshari — Egypt's national dish of rice, lentils and macaroni topped with spiced tomato sauce, garlic vinegar and crispy onions, sold everywhere from simple stalls near the souk to sit-down koshari restaurants. Cheap, filling and entirely vegetarian.

Cross Charles Bridge at dawn for the statues and castle almost to yourself before the crowds arrive.

Unmarked taxi overcharge — Book taxis through a reputable app or your hotel, insist on the meter, and know the rough fare in advance. Avoid cars touting for passengers, and note the plate and company before getting in.

Sayadeya — A Red Sea classic found on menus up and down the Egyptian coast: fish, often sea bass or a local reef fish, baked or simmered with rice cooked in a rich, spiced fish stock and caramelized onions. Simple, filling and a good introduction to how Egyptians actually cook their catch, rather than the Western-style grilled-fillet version served at resort buffets.

Head to the Bahari and Anfushi districts near the Citadel for some of the city's best-value fresh fish, picked from the display and grilled while you wait, where Alexandrians themselves come to eat.

Taxi with no meter and inflated fare — Agree the fare clearly before you get in, or use Uber or Careem, which fix the price in the app and remove the argument. Know roughly what a trip should cost, run the number in Egyptian pounds and carry small notes to pay the exact amount.

Quenelle — A light, oval dumpling of pike or other fish (or plain) poached until it puffs up, classically served in a rich crayfish-based sauce Nantua. It is one of the signature dishes of Lyon's bouchons, comforting and generous.

Take the short public ferry to Elephantine Island's Nubian villages instead of a tour boat, and wander the painted lanes at your own pace for a fraction of the price.

The felucca bait-and-pressure — Agree the total price and the exact duration out loud, with a witness, before boarding. Pay only the agreed amount at the end, and choose captains recommended by your hotel where possible.

Bouillabaisse — Marseille's world-famous fish stew, born as a fishermen's dish and now the city's culinary signature. Several Mediterranean rock fish are simmered with saffron, fennel and tomato, then served in two courses: first the rich broth with toasted bread and garlicky rouille, then the fish and potatoes.

Climb up to a rooftop cafe near Khan el-Khalili for tea and views over the minarets of Islamic Cairo.

The papyrus or perfume 'museum' detour — Say clearly you do not want shopping stops. Buy papyrus or perfume only if you genuinely want it, compare prices elsewhere first, and never feel obliged after a 'free' tour of the workshop.

Socca — A large, thin pancake of chickpea flour, olive oil and water baked in a wood-fired oven until crisp at the edges and soft in the middle, then cut up and eaten hot with black pepper. It is the classic cheap street food of Nice, sold from stalls in the Old Town and Cours Saleya.

Watch the sunrise light hit the mountains from a cushioned seafront cafe with a glass of sweet Bedouin tea before the town wakes up.

Taxi and transfer overcharging — Ask your guesthouse for the normal price for your route, then agree the fare clearly before getting in. For airport runs, book a fixed-price transfer in advance, and consider sharing a car with other travellers to split the cost.

Croissant — A flaky, buttery, crescent-shaped pastry perfected in Parisian bakeries and eaten across France every morning with coffee. Look for the AOP butter label on a boulangerie window for the richest, most authentic version.

Arrive right at opening time to photograph the pyramids in soft morning light before the tour buses fill the plateau.

Camel ride then 'ransom' to get down — Agree the full price, route and time clearly before you mount, in writing if you can. Prefer official rides, keep your phone and ticket on you, and decline unsolicited offers firmly. If pressured, stay calm and head back toward staff and crowds.

Adjarian khachapuri — The signature dish of Batumi and the Adjara region: a boat-shaped bread filled with molten cheese, topped with a pat of butter and a raw egg yolk that you stir into the hot cheese at the table. The boat is said to represent a ship on the Black Sea and the yolk the sun, and the dish holds protected Geographical Indication status in Georgia.

Head inland to El Dahar in the early evening to eat koshari and grilled seafood where residents do, at a fraction of marina prices and with far more local character.

Unmetered taxi overcharging — Always agree the fare before getting in, know the rough local rate, and have small change ready. Booking a hotel transfer or a fixed-price private car for the airport removes the argument entirely.

Khinkali — Large, twisted soup dumplings filled with spiced minced meat and hot broth, or with cheese, mushrooms or potato, and boiled to order. They are a Tbilisi staple eaten by hand: grab the doughy topknot, bite a small hole, sip the juice, then eat the rest and leave the knot on your plate.

Cross on the small public ferry near Luxor Museum instead of a private motorboat - it costs a fraction as much and is a proper slice of local life.

Unofficial 'guides' at tomb and temple entrances — A polite but firm 'no, thank you' before they start talking works best. If you want expert commentary, hire a licensed Egyptologist guide in advance instead.

Currywurst — A steamed-then-fried pork sausage, sliced and smothered in a spiced ketchup-and-curry sauce, usually served with chips or a bread roll. It is Berlin's defining street snack, invented in the city in 1949, and best eaten standing up at an Imbiss stand with a wooden fork.

Ras Um Sid, just south of Naama Bay, has a shore-entry reef wall that rivals the boat-only dive sites, with far fewer crowds.

Unlicensed or corner-cutting dive operators — Book with an established, PADI- or SSI-affiliated dive center. Confirm your travel insurance covers diving, and don't choose a dive operator on price alone.

Franzbrötchen — A sweet, buttery cinnamon pastry found almost only in Hamburg and its region, roughly the shape of a flattened croissant with caramelised sugar and cinnamon swirled through the layers. Bakeries sell it fresh every morning and it is the city's signature sweet, said to have been inspired by French troops in the Napoleonic era.

Slip through the traboules of Vieux Lyon and Croix-Rousse, the hidden covered passages between streets, walking quietly as people still live above them.

Pickpockets on the metro and squares — Keep bags zipped and in front of you, hold your phone firmly, and be extra alert as metro and funicular doors open and close. Avoid flashing valuables in crowds.

Weisswurst — A pale Bavarian veal-and-pork sausage flavoured with parsley and lemon, traditionally eaten before noon with sweet mustard, a pretzel and a wheat beer. Locals peel off the skin rather than eat it, and old custom says a Weisswurst should never hear the midday church bells.

Walk the Corniche Kennedy seafront at sunset and drop down to the tiny Vallon des Auffes fishing cove tucked beneath the road.

Friendship bracelet ploy — Keep your hands in your pockets, do not let anyone take your wrist, and walk on with a firm no. If a group closes in, keep moving toward a busier, open area.

Souvlaki — Small skewers of grilled pork or chicken, usually wrapped in warm pita with tomato, onion and tzatziki, Greece's favourite cheap street food. Athenians eat it constantly, standing at a counter or on the go.

Ride the free elevator up Castle Hill instead of climbing the stairs, then enjoy the best view over the bay and the terracotta roofs of the Old Town.

Petition and clipboard scam — Decline politely and keep moving. Do not sign anything or open your bag, and keep valuables secured when groups approach you near the Promenade or the Old Town.

Sofrito — A gentle, quintessentially Corfiot plate of thinly sliced veal slowly braised in a white wine, garlic and parsley sauce until meltingly tender, usually served with rice or mashed potato. Its name comes from the Italian soffritto, a direct nod to the Venetian centuries.

Climb to the top of the Arc de Triomphe or the Galeries department store terrace for wide city views with fewer crowds than the Eiffel Tower.

The gold ring pickup — The ring is worthless brass. Do not take it or engage, keep walking, and be aware the ploy is often cover for a pickpocket working nearby.

Dakos — The signature Cretan meze: a hard barley rusk (paximadi) soaked just enough with olive oil, then piled with grated ripe tomato, crumbled soft myzithra or feta, oregano and a good drizzle of Cretan olive oil. Simple, fresh and found on almost every taverna menu on the island.

Ride the Argo cable car up Anuria hill late in the day for a sundowner with a wide view over the towers, the port and the Black Sea before the light goes.

Street taxi without a meter overcharges — Use the Bolt app, which fixes the fare in advance and tracks the route, for almost every ride. If you must take a street taxi, agree the exact price before getting in and have small notes ready to pay the agreed amount.

Amygdalota — Soft, chewy almond sweets made with ground almonds and sugar, often shaped into small pears or balls and dusted with icing sugar, a classic Cycladic treat. They are a common gift and festive sweet across the islands.

Slip behind the sulphur baths into the Legvtakhevi gorge to find a small waterfall and the colourful, minaret-like Chreli-Abano bathhouse just minutes from the Old Town.

Airport taxi overcharging — Ignore drivers who approach you and instead order a Bolt on the app or take the public bus 337. If you must take a street taxi, agree the full price out loud before getting in.

Pitaroudia — Rhodes' signature chickpea fritters, made from mashed chickpeas mixed with onion, tomato, mint and herbs, shaped into patties and fried until golden and crisp. A classic meze served hot with a squeeze of lemon or tzatziki, and a mainstay of Rhodian tavernas.

Ride the elevated U1 line through Kreuzberg for a cheap moving view over the rooftops and canals, no tour ticket needed.

Fake taxi meter app — Take taxis only from official ranks or a known ride app. Insist the physical meter is visible and running, and know the rough fare for your route before you set off.

Fava (Santorini Split Pea Purée) — A creamy dip of yellow split peas grown in the island's volcanic soil, whipped with olive oil and lemon and often topped with capers or onion. It has been a Santorini staple for millennia and is the dish locals consider the true taste of the island.

Ride HVV ferry line 62 from Landungsbrücken to Finkenwerder at sunset for a full harbour cruise past the docks on a normal transit ticket, no tour price needed.

Reeperbahn clip joints and bar rip-offs — Be wary of anyone pulling you into a venue, agree and see prices in writing before you order, and avoid the fenced Herbertstrasse honeytraps. Stick to reputable, busy bars, keep a spending limit and do not leave a card or ID behind a bar.

Bougatsa — Crisp filo pastry filled with semolina custard, cheese or minced meat, baked and cut into squares, the classic Thessaloniki breakfast. The city is considered the home of bougatsa and has bakeries dedicated to it.

Watch the surfers ride the permanent Eisbach standing wave at the edge of the Englischer Garten, one of Munich's best free spectacles.

Unofficial taxi overcharge — Use only official taxi ranks or a known ride app, ask for the fixed airport rate where it applies, and take the S-Bahn for the airport run to sidestep the issue entirely.

Petha — A translucent, jelly-like sweet made from boiled and sugar-syrup-soaked ash gourd, said to have first been made for Shah Jahan's court. It comes in dozens of flavours from plain and saffron (kesar) to paan, and melts almost instantly in the mouth.

Climb Areopagus Hill or Filopappou Hill for free sunset views of the floodlit Acropolis without a ticket.

Taxi meter and airport overcharge — Know the fixed airport fare in advance, insist on the meter or the set rate for the airport, use a ride-hailing app where possible, and pay with small, counted notes.

Butter Chicken — Tandoor-roasted chicken simmered in a rich, mildly spiced tomato-butter-cream gravy, invented at Delhi's Moti Mahal restaurant and now eaten worldwide. Scoop it up with naan or tandoori roti at one of the many restaurants still tracing their recipe back to the original.

Walk up to the Kaiser's Bridge and the Bella Vista viewpoint above Paleokastritsa near sunset for one of the island's finest coastal panoramas, far quieter than the beaches below.

Taverna overcharging near the tourist strips — Choose places with clear printed prices, ask the cost of any special and the weight and total for fish before ordering, and check the itemised bill. A small cover charge for bread is normal in Greece; a padded total is not.

Fish curry rice — The everyday soul of Goan cooking: a tangy, coconut-and-tamarind curry, usually with mackerel, kingfish or prawns, served over plain rice. Almost every Goan home and simple restaurant serves its own version, and it is the dish that best captures the state's coastal, spice-rich flavour.

Walk out along the harbour breakwater to the Koules fortress at sunset, when families and couples stroll the pier and the light turns the old walls gold.

Taxi with no meter or a padded fare — Ask for the meter (Tariff 1 in the city, Tariff 2 at night or out of town) before setting off, or agree a price first. Know that airport and port surcharges are legitimate, but keep it reasonable and use only official ranks or a booking app.

Dal Baati Churma — Rajasthan's signature dish and a Jaipur staple: hard, round wheat baati breads baked until crisp, cracked open and doused in ghee, served with a spiced lentil dal and sweet crumbled churma made from the same dough with sugar and nuts. The salty, buttery and sweet trio is eaten together for the full effect.

Skip the pricey clubs and watch the sunset for free from the rocks below the windmills or the far end of Little Venice with a cheap drink bought inland.

Beach club and bar overbilling — Ask for prices and any minimum spend in writing before you sit or order, check the menu, keep your receipts, and be especially careful with bottle service and sunbed 'packages'.

Vada pav — Mumbai's beloved street burger: a spiced mashed-potato fritter (vada) deep-fried in gram-flour batter and tucked into a soft bread bun (pav) with dry garlic chutney, green chutney and a fried chilli. Cheap, filling and sold on almost every corner, it is the true fast food of the city.

Walk a stretch of the medieval moat, now a dry green promenade circling the Old Town walls, for a quiet perspective away from the busy lanes above.

Old Town restaurant overcharging — Eat where there is a clear, printed and priced menu, and skip anywhere with an aggressive person pulling you in. Confirm prices before ordering, check the itemised bill against the menu, and do not be rushed into paying a total you cannot see broken down.

Babi Guling (Balinese Suckling Pig) — A whole suckling pig stuffed with a rich turmeric-based spice paste and slow-roasted on a spit over a coconut-husk fire until the skin turns deep crackling brown. It is Bali's signature ceremonial dish, usually served with rice, lawar and vegetables.

Walk the clifftop path from Fira to Oia in the late afternoon for caldera views and far fewer crowds than the sunset scrum.

Donkey-ride overcharge and welfare — Use the cable car instead, which is quick and comfortable. If you do consider a ride, agree the exact price first, and many visitors choose to avoid the donkeys altogether on welfare grounds.

Nasi Goreng — Indonesia's beloved fried rice, wok-tossed with sweet soy (kecap manis), garlic, shallots and chili, then topped with a fried egg. It is served everywhere from street carts to hotels, often with chicken, prawns or krupuk crackers. Cheap, filling and available at any hour.

Ride the metro one stop and admire the ancient finds displayed inside the brand-new central stations, unearthed during construction.

Taxi meter and overcharge — Insist on the meter or agree the fixed airport fare first, roughly know the distance, use a ride-hailing app where possible, and pay with small, counted notes.

Ayam taliwang — Lombok's most famous dish: a young chicken grilled and coated in a fiery red paste of chilli, garlic, shrimp paste, tomato and lime. It takes its name from the Karang Taliwang area near Mataram and is almost always served with plecing kangkung and rice. It is properly spicy, a point of local pride.

Cross the river to Mehtab Bagh at sunset for a quiet, classic frontal view of the Taj Mahal without the main complex's crowds.

Unlicensed 'guides' — Only hire guides wearing an official ASI badge, ideally arranged in advance through your hotel. Politely but firmly decline unsolicited offers near the gates.

Gudeg — Yogyakarta's signature dish and the flavour most associated with the city: young green jackfruit slow-cooked for hours in coconut milk, palm sugar and spices until deep brown, sweet and tender. It is served with rice, a boiled egg stained by the stew, chicken, tofu and a fiery sambal krecek of beef-skin crackling.

Visit Humayun's Tomb in the late afternoon for golden light and far fewer crowds than the busiest sights.

'Your hotel is closed' diversion — Confirm your booking directly with the hotel by phone, insist on being taken to your actual address, and ignore unsolicited 'official tourist offices' near the station and markets.

Sfusato amalfitano lemon — The coast's prized PGI lemon, large and elongated with thick, knobbly skin and sweet, low-acid, intensely aromatic flesh, grown on terraces cut into the cliffs. It flavours everything here, from limoncello and cakes to salads and granita, and is the symbol of the region.

Ride south to the quieter beaches of Agonda and Cola, where a lagoon meets the sea, for a calmer, more scenic Goa far from the northern crowds.

Taxis without meters — Use the GoaMiles app or airport prepaid counters where the fare is fixed in advance. If you must take a street taxi, agree the full price before getting in, and know the rough going rate for your route beforehand.

Bistecca alla Fiorentina — Florence's legendary steak: a thick T-bone cut of Tuscan beef, grilled rare over embers and seasoned simply with salt, pepper and olive oil. It is sold by weight and usually shared between two or more, and ordering it well done is considered a small culinary sin.

Climb to Nahargarh Fort in the late afternoon for the best sunset panorama over the pink city, then stay for a drink on the ramparts as the lights come on.

The gemstone export scam — Never buy gems as an investment or to resell for someone else, however convincing the story. Treat any stranger who steers you toward a jewellery shop as a tout, and only buy stones you want for yourself from an established, independently reviewed shop.

Risotto alla Milanese — Milan's golden signature dish: creamy rice slow-stirred with butter, onion, white wine and beef stock, coloured and perfumed a deep yellow by saffron. A proper version flows loosely on the plate, neither soupy nor stiff, and is traditionally eaten alongside ossobuco.

Ride a second-class suburban train one stop off peak, or take the ferry across the harbour, to feel the working city the way Mumbaikars do every day.

Taxi or rickshaw refuses the meter — Insist on the meter before you set off, and ask your hotel what a typical fare should be. If the driver refuses, take another or book an Uber or Ola, which fix the price in the app and remove the argument entirely.

Pizza napoletana — The original pizza, born in Naples: a soft, blistered, wood-fired dough topped simply, most famously the margherita of San Marzano tomato, mozzarella and basil created in 1889 in the colours of the Italian flag. True Neapolitan pizza is a protected craft with a soupy, foldable centre and a puffy charred crust.

Eat at a busy local warung for authentic Balinese food at a fraction of tourist-restaurant prices.

Money-changer shortchange — Use only authorised money changers or withdraw from a bank ATM. Count the cash yourself before handing over your notes, do not let the clerk recount it out of sight, and walk away from rates that look too good.

Spaghetti alla Carbonara — Rome's defining pasta: egg, pecorino romano, black pepper and crisp cured guanciale (pork cheek) tossed together off the heat until glossy, with no cream at all despite how it looks abroad. Order it in an old-fashioned trattoria to taste the real, simple version rather than the heavier imitations served overseas.

Escape the mall circuit at Setu Babakan Betawi cultural village in the south, where family warungs cook kerak telor and soto Betawi beside a lake.

Fake 'Bluebird' taxis and meter refusal — Use the Grab or Gojek app, or the official Bluebird app, so the fare is fixed in advance. If taking a street taxi, board only genuine Blue Bird / Silver Bird cars and insist the meter (argo) is on before moving.

Cicchetti — Venice's answer to tapas: small bites of seafood, cured meat, cheese or vegetables laid out on the counter of a bacaro (traditional wine bar), eaten standing up with a small glass of wine called an ombra. Hopping between two or three bacari for a few cicchetti and an ombra each is the classic Venetian evening out.

Watch the sunrise over the Rinjani crater rim if you trek, or catch an easier sunset from the hills above Kuta Lombok for pink light over the surf bays.

Bangsal harbour boat touts — Walk past the touts straight to the official ticket window, where public fares are posted on a board. The slow boat costs only about a dollar; a private charter is a genuine option but agree the price clearly and know you are paying a premium.

Hiroshima-style Okonomiyaki — A layered savoury pancake built up in stages on the griddle — a thin crepe base, a mound of shredded cabbage, pork or seafood, a portion of fried noodles, and a fried egg, all stacked rather than mixed together as in Osaka's version. Locals consider layering the defining difference and take the rivalry with Osaka's style seriously.

Watch the open-air Ramayana ballet performed against the floodlit spires of Prambanan on dry-season evenings, one of Java's most spectacular cultural shows.

Batik art-gallery scam — Be sceptical of any stranger who offers to show you an exhibition or claims it is ending today. Do not follow anyone to an unmarked gallery. Buy batik from established shops or Beringharjo market, where you can compare prices freely.

Kakinoha-zushi (persimmon-leaf sushi) — Nara's signature dish: pressed vinegared rice topped with salted mackerel or salmon and wrapped in a fragrant persimmon leaf. The technique is around three centuries old, born when landlocked Nara needed a way to preserve fish, as the leaf's tannins slow spoilage and perfume the rice.

Skip the €10 Temple Bar pint and drink where locals do — a proper pint of Guinness in a traditional pub in the Liberties, Stoneybatter or Phibsborough for around half the price, usually with better music.

Temple Bar pint and menu overpricing — Enjoy Temple Bar for a quick look and the music, but drink and eat a few streets away — the Liberties, Stoneybatter, Phibsborough or any back-street local pub. Check the price list at the bar before ordering; by law it must be displayed.

Takoyaki — Ball-shaped batter dumplings studded with diced octopus, cooked in a special molded pan until crisp outside and molten inside, then topped with savoury sauce, mayonnaise, dried bonito flakes and seaweed powder. Osaka is where takoyaki was invented in the 1930s, and stalls selling it line the streets around Dotonbori.

Take the small local bus or a steep walk up to Nocelle above Positano for a quiet terrace lunch and one of the best free views on the coast.

Fish priced by weight surprise — Before ordering fish, ask the waiter to weigh it and tell you the total price for your table in euros. Agree that figure, and be wary of a whole fish presented for the whole group without a clear per-kilo price.

Sapporo Miso Ramen — Wheat noodles in a rich, miso-based pork broth, often finished with a knob of butter, sweetcorn and bean sprouts, a combination invented in Sapporo in the mid-20th century and now recognised across Japan as its own regional style. It's built to be warming and filling, ideal for Hokkaido's cold winters.

Cross the river to the Oltrarno district for artisan workshops, quieter piazzas and some of the city's best-value trattorias.

Fake skip-the-line tickets — Buy only from the official museum websites or ticket offices in advance. Ignore anyone approaching you in the queue and never hand cash to unofficial sellers.

Edomae Sushi — Tokyo's own sushi style, developed in old Edo before refrigeration, where fish is cured, marinated or lightly cooked rather than always served raw, and pressed onto vinegared rice by hand at the counter. A seat at a proper sushi counter, watching each piece made to order, is a different experience from a supermarket sushi box.

Book the Last Supper the moment your dates are fixed; tickets are tiny in number and vanish weeks ahead, and it is one of the world's great paintings.

Bracelet 'gift' — Keep your hands to yourself and do not let anyone attach anything. A firm no and walking on is enough; you owe nothing for an unwanted item, and staying out of arm's reach on the cathedral steps helps.

Mansaf — Jordan's national dish and the centrepiece of any celebration: tender lamb slow-cooked in a tangy sauce of jameed (dried fermented yoghurt), served over rice and thin shrak bread and topped with almonds and pine nuts. It is traditionally shared from a big communal platter and eaten with the right hand.

Ride Metro Line 1 just to see the Toledo station, an award-winning 'art station' whose blue mosaic light-well feels like descending into the sea.

Taxi meter and fare tricks — Insist on the meter for city trips, or agree an official fixed fare (tariffa predeterminata) for set routes like the airport before moving. Keep small notes, ask for a receipt, and use only licensed white taxis from a marked rank.

Sayadieh — Aqaba's signature dish and a fisherman's classic: fresh Red Sea fish served over rice cooked in a fragrant, deeply caramelised onion and cumin broth, topped with fried onions and toasted nuts, with a tahini or lemon sauce on the side. As Jordan's only coastal city, Aqaba is the place to eat it at its best.

Refill your bottle at the nasoni, Rome's cast-iron public drinking fountains, for free cold water all over the city.

Fake skip-the-line tickets — Buy only from the official website or ticket office in advance. Ignore anyone approaching you in the queue, and never hand over cash to unofficial sellers.

Machboos — Kuwait's national dish, a fragrant plate of long-grain rice cooked with chicken, lamb or fish and a signature spice blend built around loomi (dried black lime), which gives it a distinctive tangy depth. It is the centrepiece of family gatherings and everyday restaurant menus alike, often shared from a large platter.

Walk into a quieter sestiere like Cannaregio or Dorsoduro for the same canals and bridges with a fraction of the crowds and cheaper meals.

Gondola and water taxi overcharging — Use only official gondola stands or licensed water taxi ranks, confirm the price and duration before boarding, and know the standard published rates in advance so you can spot an inflated quote.

Manoushe — Lebanon's everyday flatbread breakfast, baked to order and most often topped with za'atar and olive oil, or with cheese or minced meat. Beirutis queue at the neighbourhood furn (bakery) each morning for one fresh off the oven, folded and eaten on the go.

Walk the length of Hondori, Hiroshima's long covered shopping arcade, for an easy rainy-day option packed with local shops and casual restaurants away from the main sights.

Fake monk donation cards — Genuine monks don't solicit cash from tourists this way anywhere in Japan. Decline politely, don't accept the item in the first place, and continue walking.

Nasi lemak — Malaysia's beloved national dish: fragrant rice cooked in coconut milk and pandan, served with spicy sambal, crunchy fried anchovies and peanuts, cucumber and a boiled or fried egg, often with fried chicken or rendang added. It is eaten at any time of day and famously for breakfast, traditionally wrapped in a banana-leaf parcel.

Walk Fushimi Inari's torii tunnels at dawn or after dark — the gates are lit and nearly empty, a completely different experience from the midday crush, and it costs nothing.

Overpriced tourist-strip dining — Walk a few streets back from the main sight, look for where local workers eat, and check the menu and prices before sitting down. Set lunches and ticket-machine noodle shops give you far better food for the money.

Char kway teow — Penang's signature street dish: flat rice noodles stir-fried over a fierce flame with prawns, cockles, Chinese sausage, egg, bean sprouts and chives. The best versions carry a smoky 'wok hei' aroma from the searing-hot wok, a taste locals argue endlessly about.

Enter Nara Park at dawn, before the day trippers arrive from Kyoto, to have the deer, the misty lawns and Todai-ji's approach almost to yourself in soft light.

Overpriced deer crackers — Buy from the licensed stalls with the official signage, where the price is set and supports the deer foundation. One pack goes a long way, so there is no need to stock up, and you can always buy more.

Mas huni — The classic Maldivian breakfast and an unofficial national dish: shredded smoked tuna hand-mixed with grated coconut, finely chopped onion, chilli and lime, eaten with warm roshi flatbread. Simple, fresh and protein-rich, it is how many Maldivians start the day.

Duck down Hozenji Yokocho, a narrow lantern-lit alley just off Dotonbori, for old-school bars and restaurants tucked behind a moss-covered temple.

Bar touts with a bait-and-switch menu — Never follow a street tout to a bar. Pick venues from reviews, confirm all prices and any cover charge before ordering anything, and pay by card so a padded charge can be disputed.

Tagine — The word names both the cone-lidded clay pot and the slow-cooked stew inside it, where meat, vegetables and layered spices soften together for hours. Moroccan versions range from lamb with prunes and almonds to chicken with preserved lemon and olives, or fish along the coast. It is the everyday backbone of a Moroccan meal, mopped up with bread.

Ride the Sapporo Streetcar to Nakajima Park, a quieter green space south of Susukino with a Japanese garden and a lovely pond, largely skipped by visitors who only see Odori Park.

Illegal touts (barkers) in Susukino — Ignore anyone who approaches you on the street offering a bar recommendation; this kind of street touting is illegal in Japan and a reliable sign to walk away. Choose venues from reviews instead.

Pastilla (bastilla) — Fez is the birthplace of this extraordinary sweet-savoury pie, layers of paper-thin warqa pastry wrapped around spiced pigeon or chicken, almonds and egg, then dusted with icing sugar and cinnamon. It is the showpiece dish of a Fassi feast and a genuine culinary landmark.

Ride the driverless Yurikamome line across Rainbow Bridge to Odaiba for bay views for the price of a normal ticket.

Bar bill padding in nightlife districts — Avoid venues you are steered to by touts, check all prices and cover charges in writing before ordering, and choose well-reviewed bars. Pay with a card so a charge can be disputed.

Stroopwafel — Two thin waffles pressed around a gooey caramel-syrup filling — the Netherlands' best-known treat, best eaten warm off a market griddle.

Ein Janna village — a 'spring of paradise' with a lovely view back toward the castle, overlooked by most day visitors.

Unofficial 'guides' at the castle or reserve — Book guided trails only through the RSCN visitor centre or Wild Jordan, and buy castle tickets only at the official gate. Politely decline unsolicited offers.

Shuwa — Oman's celebratory national dish of lamb or goat marinated in a spice paste, wrapped in palm leaves and slow-cooked in an underground sand oven for up to two days until meltingly tender. It is mainly prepared for Eid and big family occasions, so tasting it is a real window into Omani tradition.

Ride up to the Wild Jordan Center cafe for one of the best terrace views over the Citadel and downtown, with local produce and nature-reserve products for sale.

Taxi driver refuses the meter — Politely insist on the meter before moving; if the driver refuses, simply get out and flag another. Better still, use Uber or Careem, which fix the price in advance and remove any argument.

Omani halwa — A soft, glistening sweet made from sugar, ghee, starch, rose water, saffron and cardamom, studded with nuts and cooked slowly to a fragrant, gelatinous paste. A symbol of Omani hospitality, it is served in small pieces with cups of kahwa, and Nizwa's souq is one of the classic places to buy it.

Time a seafront dinner for sunset, when the sun drops behind the mountains of Egypt and Israel across the gulf and the lights of four countries flicker on around the water.

Taxi driver refuses the meter — Politely insist on the meter before moving; if the driver refuses, get out and flag another. Where they operate, ride-hailing apps like Uber or Careem fix the price in advance and remove any argument.

Harees — A comforting porridge of cracked wheat slow-cooked with meat until it becomes smooth and creamy, seasoned simply and often finished with a drizzle of ghee. It is popular in Ramadan and on cooler evenings, and is a staple of Omani home cooking across the Dhofar region.

Climb the back trail to the viewpoint above the Treasury for a bird's-eye photo most visitors miss.

Unlicensed guides — Only hire guides with an official badge booked through the visitor centre, and agree the route and price in writing before starting.

Pastel de nata — Lisbon's iconic warm custard tart, with a caramelised top and a shatteringly crisp, flaky pastry shell perfected by the monastery bakers of Belem. A quick, cheap treat sold at almost every pastelaria in the city.

Drive or take a taxi along the Corniche seafront in the evening, stopping for karak tea and grilled corn from a stall as families gather by the Gulf once the heat drops.

Taxi with no meter and inflated fare — Always agree the fare before getting in, or better still use Careem or Uber, which fix the price in advance. Know the rough cost of your route, and do not get in if a driver refuses to name a fair price.

Espetada — Chunks of beef rubbed with garlic, salt and bay, threaded onto a laurel-wood skewer and grilled over embers, traditionally served hanging from a stand over the table so the juices drip onto bolo do caco below. It is Madeira's signature celebration dish and the centrepiece of many island grill houses.

Watch sunset from a cliff-top spot near the Pigeon Rocks with a coffee, then walk the Corniche as the city lights come on.

Airport taxi overcharging — Use the official taxi counter inside the terminal or a ride-hailing app, and agree the price before you get in. Know that central Beirut should cost roughly the standard airport rate, not double or triple it.

Francesinha — Porto's hearty signature sandwich: layers of steak, ham, fresh and cured sausage between bread, blanketed in melted cheese and drenched in a hot, spiced tomato and beer sauce, usually served over fries and often crowned with a fried egg. Rich, messy and unmistakably of this city, invented here in the mid twentieth century.

Ride to the KL Tower forest eco-park for a pocket of old rainforest and a canopy walk right in the city centre.

Fake taxi and ride overcharge — Use the Grab app so the price is fixed in advance, or insist on the meter in a licensed taxi. At the airport use the official taxi coupon counter or the train, and never accept a driver who approaches you in the arrivals hall.

Travesseiro de Sintra — A long, puffed pastry pillow, its name meaning cushion, made of flaky layers rolled around a sweet almond and egg-yolk cream and dusted with sugar. Created in Sintra's old town and most associated with the historic Piriquita bakery, it is the town's signature treat, best eaten fresh and warm.

Ride the cable car in the first morning slot before the clouds build and the crowds arrive, for the clearest views over the rainforest and the Andaman Sea.

Fixed-fare taxi overcharging — Use the prepaid coupon desk at the airport and jetty, agree the fare clearly before getting in elsewhere, and use the Grab app where possible, which fixes the price in advance and removes the argument.

Machboos (Majboos) — Qatar's national dish, a fragrant one-pot of spiced basmati rice cooked with meat, chicken or seafood, dried lime (loomi), cardamom, cinnamon and cloves. It is the centrepiece of family gatherings and the dish most worth seeking out at a traditional restaurant.

Eat like a local at a traditional kopitiam coffee shop for kaya toast, soft-boiled eggs and strong local coffee, the classic Penang breakfast before the heat builds.

Taxi driver refuses the meter — Agree the meter or a price before getting in, and simply walk away if the driver refuses. Better still, use Grab, which fixes the fare in the app in advance and removes any argument over the price.

Arabic Coffee (Qahwa) with Dates — Light, cardamom-scented coffee served from a dallah with dates, the same hospitality ritual found across Saudi Arabia, offered here as a warming welcome against Abha's cooler mountain air.

Ride the cheap public ferry across to Hulhumalé and walk its long, breezy beach, a world away from the packed lanes of the capital and a favourite evening spot for local families.

Taxis overcharging tourists — Know the standard flat fares (a ride within Malé is only a couple of dollars), agree the price before getting in, or use a local ride-hailing app such as Avas Ride or PickMe, which fix the fare in advance and remove any argument.

AlUla Dates — AlUla's oasis produces tens of thousands of tonnes of dates a year across varieties like Barni, Mabroom, Majhool and Anbara, grown among more than two million palm trees alongside citrus groves. Fresh, high-quality dates here taste noticeably different from the dried, packaged dates most visitors know.

Base yourself, or at least eat, in downtown Cancún (El Centro): the tacos, marquesitas and aguas frescas around Parque de las Palapas each evening cost a fraction of the Hotel Zone and are far more local.

Timeshare 'free tour' touts (OPC) — Politely decline anyone offering something free in exchange for your time. Never sign anything or hand over a deposit on the spot; walk away, and book tours and transfers through your hotel or a reputable operator instead.

Hamour (Grouper) — The Gulf's most prized reef fish, firm, mild and traditionally caught in Arabian Gulf fish traps, served grilled or fried at seafood restaurants across Dammam and Khobar. It is popular enough that mislabeled substitutes are a known local issue, so ask before ordering.

Visit the floating gardens on a weekday morning rather than a weekend to avoid the loudest party boats and enjoy a calmer ride.

ATM and currency shortchange — Withdraw from ATMs attached to major banks inside malls or bank branches, count cash before walking away, and avoid street money-changers entirely.

Saleeg — A creamy, risotto-like rice dish simmered in chicken or lamb broth and milk until velvety, then topped with roasted meat and a drizzle of spiced ghee. It is the signature comfort dish of Hejazi cuisine, and no old-town eatery in Al-Balad is considered fully authentic without it.

Time a visit to the Hassan II Mosque for late afternoon, when the light off the Atlantic hits the stonework and the plaza is at its most photogenic.

Petit taxi driver refuses the meter — Petit taxis are legally required to use the meter, so insist on it before moving and get out and flag another if the driver refuses. A ride-hailing app that fixes the price in advance removes the argument entirely.

Kabsa — Saudi Arabia's signature rice dish and a staple across the Eastern Province: long-grain rice cooked with chicken or lamb, tomato, dried lime (loomi) and a warm blend of spices, often topped with fried nuts and raisins. It is the everyday centrepiece of family lunches and generous restaurant platters.

Climb to a rooftop cafe or the Merenid Tombs at sunset for a sweeping view over the whole medina as the call to prayer rises across the city.

Faux (unofficial) guides — It is illegal to guide without a licence; official guides carry an ID badge. Decline politely but firmly, avoid following anyone who approaches you unasked, and if you want a guide, book one through your riad or a licensed agency at an agreed price.

Kabsa — Saudi Arabia's iconic national dish: fragrant spiced rice cooked with tomatoes, onions and a warm spice blend, topped with slow-cooked chicken, lamb or camel meat. Riyadh and the wider Najd region are considered the heartland of the classic version most Saudis grew up eating.

Watch the sunset over Jemaa el-Fna from a rooftop cafe as the square fills with smoke, music and lights.

Fake guides in the medina — Use only licensed guides with an official badge, booked through your riad or a reputable agency. Politely decline unsolicited offers and say you know your way, even if you do not.

Saleeg — The signature dish of the Taif region, saleeg is a comforting bowl of short-grain rice slow-cooked in meat broth and milk until soft and creamy, like a savoury risotto, and topped with chicken or lamb and a little clarified butter. It is Hijazi home cooking at its most beloved and a must-try in Taif.

Rent a bike and follow the quiet canals out to Vondelpark and the Jordaan for a local's-eye view of the city.

Fake or dangerous street drugs — Never buy anything from a street dealer. It is unsafe and against the law, and the pills or powders sold this way have caused serious harm. Walk away from anyone offering.

Chili crab — Singapore's unofficial national dish: a whole mud crab wok-fried in a thick, sweet-spicy tomato-and-chili gravy, mopped up with fried mantou buns. Rich, messy and worth the bib.

Cross the river by water taxi to Hotel New York, the grand old Holland America Line building on the Kop van Zuid, for a drink with a skyline view instead of taking the metro.

Pickpocketing at Centraal, markets and on trams — Keep your bag zipped and in front of you, secure your phone, and be extra alert when a tram or platform is crowded or someone bumps into you. Carry only what you need for the day and stay aware in the busiest tourist spots.

Bobotie — South Africa's best-known national dish: spiced minced meat baked under a golden egg custard, studded with raisins and mild curry spice, usually served with yellow rice and fruit chutney. It captures Cape Malay cuisine at its best, a 300-year-old cooking tradition centred in Bo-Kaap.

Climb a volcanic cone for free at sunset — Mount Eden or One Tree Hill give a 360-degree view over both harbours and the Sky Tower that beats many paid lookouts.

Taxi overcharging and long-hauling — Use a well-known taxi company from the official rank or a rideshare app so the route and fare are tracked, check the estimated cost on your phone map first, and never accept a ride from someone approaching you inside the terminal.

Pa amb tomàquet — Toasted rustic bread rubbed with ripe tomato, garlic and olive oil, a deceptively simple ritual that is a genuine symbol of Catalan identity. It appears at nearly every meal, from breakfast to tapas, and its charred, tomato-sweet crunch is unlike ordinary bread.

Walk the Mutrah Corniche at sunset, then climb up to the Mutrah Fort or the Riyam incense-burner monument for a wide view over the harbour and old town.

Unmetered taxi overcharging — Agree the fare clearly before getting in, or use a Careem or Uber that fixes the price on the app. Have a rough idea of the distance, and do not sit down until the number is confirmed.

Piononos — A tiny two-part sweet from the town of Santa Fe near Granada: a cylinder of syrup-soaked sponge rolled around cinnamon and topped with a dome of toasted egg-yolk cream. Created in the late 19th century and named after Pope Pius IX, it is eaten in one or two bites with coffee.

Climb to the very top of Nizwa Fort's great round tower early in the morning for a quiet panorama over the date oasis, the old town and the Hajar Mountains before the tour buses arrive.

Unmetered taxi overcharging — Always agree the fare clearly before getting in, and if it sounds high, ask another driver. For day trips to Bahla or Jebel Akhdar, settle the full price and route in advance, ideally written on a phone screen, and pay only at the end.

Cocido madrileno — A slow-simmered stew of chickpeas, vegetables and mixed meats, traditionally served in three courses starting with the broth. It is Madrid's ultimate winter comfort dish and a genuine local institution.

Drive out to Fazayah Beach beyond Mughsail for turquoise coves beneath towering cliffs, one of the most beautiful and least crowded stretches of the Dhofar coast.

Taxi with no meter overcharges — Agree the fare clearly before you set off, or better, use a ride-hailing app such as OTAXI or Tasleem that fixes the price in advance. Ask your hotel what a fair rate is for common trips.

Espeto de sardinas — Fresh sardines threaded onto a cane skewer and grilled over an open wood fire, traditionally in an old fishing boat filled with sand on the beach. The signature dish of Malaga's coast, it is smoky, salty and eaten with your fingers straight off the skewer at a beach chiringuito.

Spend your first night lower in the Sacred Valley to acclimatise more gently before Cusco and Machu Picchu.

Fake tour agencies and tickets — Book Machu Picchu entry and trains through official channels or a well-reviewed licensed agency. Get written confirmation and never pay large sums to a street tout.

Gazpacho — A cold, blended soup of ripe tomato, cucumber, pepper, garlic, olive oil and vinegar, drunk chilled and endlessly refreshing in the Andalusian heat. In summer it appears on nearly every menu and is often served in a glass to sip.